Gluten Free Gingerbread Cookies

Gluten free flour mix

100 g wholemeal rice flour
75 g buckwheat flour
50 g ground almonds
75 g corn starch
5 g psyllium husk


1 tbsp gingerbread spice
1/2 tsp baking soda
60 g cane sugar
140 g honey
80 g butter, melted
A pinch of salt
Water if necessary


  1. Put the flour mixture, salt, sugar, almonds, spice, baking soda, honey and butter in the food processor and blend.
  2. Roll the dough between two baking papers and let them cool in the fridge or on the terrace for 30 minutes.
  3. Preheat oven to 180  ° C .
  4. Cut out desired shapes and bake the cookies in the middle of the oven for about 10-12 minutes.
  5. Cool them on wire rack.
  6. The cookies will be hard after baking, but will soften for the next day.

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